Ingredients:

• Dried Goji Berries  – ½ cup soaked in warm water for 10 mins
• Chopped onion – ½ cup
• V8 ( low sodium ) vegetable juice – 1 cup
• Water – ½ cup
• Curry leaves – 10 – 15 roughly torn
• Tamarind paste – 2 tsp
• Turmeric powder – ½ tsp
• Sambar powder – 1 tsp
• Fenugreek powder – ¼ tsp ( optional )
• Asafoetida – ¼ tsp
• Oil, mustard seeds – for seasoning
• Raw peanuts – ½ cup
• Salt – ½ tsp or as needed

Method:

Set Instant Pot in Saute Mode.

Add seasoning ingredients and let it splutter. Add chopped onions, turmeric powder, and curry leaves. Saute together for a few seconds. 

Add peanuts and soaked goji berries along with the soaked water. Saute together.

Add the v8 juice, water, spice powders, tamarind paste, and salt. Give it a good mix.

Close IP. Cook in High-Pressure Manual Mode for 4 mins. Release pressure naturally.

Garnish with chopped cilantro.

Enjoy sweet, sour, and spicy kuzhambu with rice, or quinoa.

Note:

I love using low sodium V8 vegetable juice in a lot of my curries and stews !  It is convenient and adds nutrition from multiple veggies. You may be able to replace it with pureed tomato, tomato paste or finely chopped tomatoes instead.